Every once in awhile, a recipe catches my eye and I know I want to make it. This recipe, from the Iowa State Fair Cookbook was one such recipe. I was looking for an off-the-beaten-track dip for chips and the combination of corn, cream cheese, ranch dressing, and other items (and that it was a refrigerated dip, not a heated one, was the right combination to pique my interest.
This was another recipe in the various recipes that I served to the students who came over to my house last month. If you have a potluck or tailgating event to attend this summer, this may be the recipe you want to throw together.
2 8 oz pkgs cream cheese, softened
1 pkg dry ranch dressing mix
1 medium red bell pepper, chopped
2.25 oz can chopped ripe olives, drained
1 can whole kernal corn, drained
14 oz can chopped green chilies, drained
Beat together cream cheese and ranch dressing mix. Add additional ingredients. Chill several hours and serve with tortilla chips.
This is another recipe that has found its way into my recipe folder, but I’m not sure of the origins. After having done so much baking over the past four or five weeks, I was out of sugar, so I substituted honey in this recipe, and since it’s a primarily savory dish, I don’t think it made a significant impact. The peanut butter offers a nice sweetness to the broccoli, and I liked it warm and cold as I was reheating it last week.
Thai-Style Broccoli Salad
1/4 c chunky peanut butter
2 Tbsp sugar
1 1/2 Tbsp hot water
1 Tbsp lime juice
1 Tbsp soy sauce
1 1/2 tsp sesame oil
1/2 tsp red pepper flakes
2 Tbsp canola oil
3 c fresh broccoli florets
1/2 c red bell pepper, julienned
1/2 c thinly sliced onion
1 clove garlic, minced
1/4 c chopped peanuts
In a small bowl, combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes. Whisk until blended and set aside.
Heat vegetable oil over medium high in a large skillet or wok. Add the broccoli, bell pepper, onions, and garlic. Stir fry for 4 minutes or until vegetables are just tender crisp.
Remove from heat and stir in the peanut butter mixture. Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temperature.
One day this summer, my parents were lamenting that they couldn’t find red pepper jelly at their local grocery store. Also being from a small town like mine, our grocery stores are pretty similar. I was disappointed for them, and so when it was time to harvest peppers, I thought I should find a recipe for red pepper jelly to bring to them. Canning for a New Generation had the perfect recipe, and it made a few half-pint jars, so I put it together and brought it to them last month when I saw them.
This week I had some friends and their daughter over for dinner and decided to try a bunch of new recipes with them. Worst option: I could always order pizza, right?
The first item I’ll share with you from the menu was a side — a red cabbage slaw. Tons of the ingredients are starting to come into season here in Iowa, and so I could find them easily in the grocery store. I missed the farmer’s market due to some traveling, so I needed to head to the store. I used basil from my own backyard and put this together for us to munch on.
The recipes are from a cookbook I purchased through a used book store, called Celebrating the Midwest Table. In fact, two of the recipes were from this cookbook, so you’ll see me refer to it again later this week.
Isn’t the salad fabulously colorful??